Fresh Herb & Apricot Salsa

Based on traditional Eastern European recipes, this is  a rich and fresh salsa Verde versatile for pairing with roasted winter vegetables, snacks, crudité and for mixing into gluten-free pastas. The flavours will add a new level of depth to any dish. Share your recipe images with us!
• ¼ cup dried apricots
• 1 cup boiling water
• ⅓ cup walnuts
• ⅓ cup sunflower seeds
• 3 garlic cloves, halved
• ¼ cup freshly squeezed lemon juice
• ½ tsp salt
• Pinch freshly ground black pepper
• Pinch of cayenne
• 2 cups cilantro leaves (2 good-size bunches), coarsely chopped
• 1 ½ cups parsley leaves (1 1/2 bunches), coarsely chopped
• ½ cup coarsely chopped mixed basil, tarragon, and dill
• 5 tbsp olive oil
• ½ cup soaking water from the apricots, as needed
• Super Seed Crackers
1. Place the dried apricots in a bowl and pour on the boiling water. Let sit for at least an hour, more if possible, even overnight.
2. Drain over a measuring cup and retain 1/2 cup of the soaking water.
3. Turn on a food processor fitted with the steel blade, and drop in the garlic. When it is chopped and adhering to the sides of the bowl, stop the machine and scrape down the bowl.
4. Add the walnuts, and process with the garlic. Scrape down the sides of the bowl.
5. Add the drained apricots, the lemon juice, salt, pepper and cayenne to the bowl, and process to a puree.
6. Add the cilantro and other chopped herbs, and puree, stopping the machine to scrape down the sides several times.
7. Combine the olive oil and soaking water from the apricots, and with the machine running, gradually add it to the puree. Process until smooth.
8. Transfer to a bowl, and let sit for one hour. Taste and adjust salt. Serve with Super Seed Crackers!

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